Cheesy Broccoli Spaghetti Squash

HOW TO ROAST SPAGHETTI SQUASH

1. Preheat oven to 400°F.
2. For easy cutting, you can microwave the spaghetti squash to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. The knife slides through the edges and center much easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
3. For extra stability while cutting, cut the ends off of the squash first (just a little trim on each side) to create a flat surface to slice through. Then cut the squash in half lengthwise with a sharp chef's knife.
4. Scoop out the seeds. Rub the cut side of the squash with oil and season with salt and pepper.
5. Place on rimmed baking dish or sheet, cut side down and roast for about 35-40 minutes, or until tender and easily pierced with a fork. Once it's ready, the exterior will be visibly softened with a tender interior and squash strands that easily fluff with a fork. Overcooking will result in soggy squash so be sure to start checking your squash at 30 minutes or earlier if it's smaller than 3 pounds.
6. After removing squash from oven, carefully flip each side over and use a fork to fluff and separate the squash into strands.

WHILE THE SQUASH COOKS, MAKE THE SAUCE

1. Chop broccoli into very small pieces. Peel and mince garlic. If using minced jarred garlic adjust amount used to taste.
2. In a medium pot or skillet, bring a drizzle of oil to medium-high heat and sauté broccoli and garlic until broccoli is bright green and tender.
3. Add heavy cream and cream cheese (totally optional but totally tasty) and mix well.
4. Once cream is bubbling, remove from heat and whisk in parmesan cheese. Season (to taste) with garlic powder, salt, and pepper. Optional crushed red pepper can be added for a kiss of spice/flavor.
5. Pour broccoli cheese sauce over each fluffed and separated squash boat, stir to mix, and top with extra cheese if desired. If topping with extra cheese place in the still warm oven for a few minutes to melt the cheese. Serve and enjoy!

MEAL PREP OPTION

1. Spaghetti squash can be roasted and stored in the fridge for 3-4 days if you’d like to meal prep and plan ahead for a speedier dinner.
2. No need to serve it in the squash boat if you're prepping ahead, simply serve this recipe up casserole-style in a baking dish.